Spiced Pumpkin Cake

You are going to love this Spiced Pumpkin Cake because it is super moist, perfectly spiced, and loaded with pumpkin flavour. Spread the sweet smooth Cream Cheese Frosting on top for a delicious fall treat that can be enjoyed all year round.

Whenever I think of Fall, I immediately think of pumpkin! It is my favourite Fall flavour for sure. That’s why I needed a Pumpkin Cake on the blog. Filled with warm Fall spices and pure pumpkin, this cake is perfect for Thanksgiving dessert, birthdays, or any celebration.

This cake is also very easy and straightforward to make. The batter comes together quickly and all you have to do is wait for it to bake and cool so you can spread the sweet Cream Cheese Frosting on top. The frosting is the same sweet and tangy Cream Cheese Frosting from this blog post but the recipe is doubled for a 9×13 inch cake.

How to Make Pumpkin Cake

Here is a rundown on how to make this tasty Spiced Pumpkin Cake…scroll down to get the printable version.

Preheat oven to 350°F and grease a 9×13 inch baking pan. I use this glass baking dish.

Whisk together 2 cups of all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 3/4 teaspoon salt, 3/4 teaspoon ground cloves, 1 and 1/2 teaspoons ground cinnamon, and 3/4 teaspoon ground nutmeg in a large bowl.

In a separate bowl, mix 1 cup canola oil, 4 large eggs, 1 and 1/2 cups granulated sugar, 1 (15 oz) can of pure pumpkin, and 1 and 1/2 teaspoons of vanilla extract. Pour the dry ingredients into wet and mix until fully combined. Spread the batter evenly into the prepared pan. Bake for 30-40 minutes or until a toothpick inserted in the centre comes out clean or with a few moist crumbs.

Allow to cool completely on a wire rack before frosting with Cream Cheese Frosting. To speed the cooling process up you can place the cake in the refrigerator after about 45 minutes.Cover leftover cake and refrigerate up to 5 days.

5 from 1 vote

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Spiced Pumpkin Cake

This Spiced Pumpkin Cake is super moist, perfectly spiced, and loaded with pumpkin flavour. Spread the sweet smooth Cream Cheese Frosting on top for a delicious fall treat that can be enjoyed all year round. 

Course Dessert

Cuisine American

Keyword cake, pumpkin, pumpkin cake, sheet cake

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12 servings

Calories 671 kcal

Author Taylor Harrison

Ingredients

Pumpkin Cake

• 2 cups flour all-purpose
• 1 tsp baking soda
• 2 tsp baking powder
• ¾ tsp salt
• ¾ tsp cloves ground
• 1 ½ tsp cinnamon ground
• ¾ tsp nutmeg ground
• 1 cup canola oil
• 4 eggs large
• 1 ½ cups sugar granulated
• 1 (15oz) can pure pumpkin
• 1 ½ tsp vanilla extract

Cream Cheese Frosting

• 8 oz cream cheese softened
• ½ cup butter or margarine softened
• 2 tsp vanilla extract
• 4 cups icing sugar

Instructions

Pumpkin Cake

1. Preheat oven to 350°F and grease a 9×13 inch baking pan.

2. Whisk together 2 cups of all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 3/4 teaspoon salt, 3/4 teaspoon ground cloves, 1 and 1/2 teaspoons ground cinnamon, and 3/4 teaspoon ground nutmeg in a large bowl.

3. In a separate bowl, mix 1 cup canola oil, 4 large eggs, 1 and 1/2 cups granulated sugar, 1 (15 oz) can of pure pumpkin, and 1 and 1/2 teaspoons of vanilla extract.

4. Pour the dry ingredients into wet and mix until fully combined. Spread the batter evenly into the prepared pan. Bake for 30-40 minutes or until a toothpick inserted in the centre comes out clean or with a few moist crumbs.

5. Allow to cool completely on a wire rack before frosting with Cream Cheese Frosting. To speed the cooling process up you can place the cake in the refrigerator after about 45 minutes.

Cream Cheese Frosting

1. Beat the first 3 frosting ingredients together, add icing sugar gradually, beating until fluffy. Spread over cooled cake.

Recipe Notes

Cover leftover cake and refrigerate up to 5 days. 

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